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- Colombo, Francesca, et al. Show all 3 Authors
- Journal of basic microbiology 2009 v.49 no.6 pp. 521-530
- Enterococcus durans; Italian cheeses; Lactobacillus paracasei; Pediococcus; Streptococcus thermophilus; agar; dairy industry; genes; hybridization; lactic acid bacteria; microbiological quality; polymerase chain reaction; protected designation of origin; raw milk; ribosomal DNA; ribosomal RNA; starter cultures; traditional technology
- ... Bitto of Valchiavenna, an artisanal Italian cheese produced without the addition of any starter cultures, has been attributed a protected designation origin (PDO) cheese, but the strain composition of the natural microbial population colonizing this traditional dairy product is still unknown. To obtain preliminary information on the non starter lactic acid bacteria involved in its ripening, a tota ...